This hot smoked salmon fillet is packed with flavor! The brown sugar spice rub gives it a sweet and slightly spicy kick that makes it super tasty. It’s perfect for a cozy dinner!
I love how easy it is to prepare. Just rub the spices on and smoke it up! It’s a crowd-pleaser, and I enjoy serving it on a salad or with some crusty bread. Yum!
Key Ingredients & Substitutions
Salmon Fillet: A whole skin-on salmon fillet is best for this recipe. If you can’t find a whole fillet, salmon steaks or portions are fine. Just adjust the cooking time for smaller pieces.
Brown Sugar: Brown sugar gives a nice caramelization. If you’re looking for a healthier option, you can use coconut sugar. It will provide a similar sweetness but with a different flavor.
Paprika: You can use either smoked or sweet paprika. I prefer smoked for a deeper flavor, but sweet works well too. If you want more heat, try using cayenne pepper instead of, or in addition to, the paprika.
Wood Chips: Alder is traditional for salmon, but feel free to experiment with apple or cherry wood for a sweeter smoke. Avoid woods like pine, as they can impart a bitter taste.
How Do I Achieve the Perfect Smoke?
Getting the smoker set up correctly is crucial for a delicious smoked salmon. First, ensure you preheat your smoker to around 225°F (107°C) before adding the salmon. This steady heat will cook it perfectly without drying it out.
- Use soaked wood chips. Soaking them for at least 30 minutes makes them smolder and produce smoke, rather than burn up quickly.
- When placing the salmon in the smoker, skin-side down helps protect the flesh and keeps it moist.
- Keep the smoker closed as much as possible to maintain the temperature and smoke levels.
- Use a meat thermometer to check for doneness – the inside should reach 145°F (63°C).
Following these tips will help you get that delicious smoky, sweet flavor that makes this salmon dish a hit!
Hot Smoked Salmon Fillet with a Brown Sugar Spice Rub
Ingredients You’ll Need:
- 1 whole salmon fillet, skin on (about 2-3 pounds)
- 1/4 cup brown sugar, packed
- 1 tablespoon paprika (smoked or sweet, based on preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional for a bit of heat)
- 1 teaspoon onion powder
- Wood chips for smoking (preferably alder, apple, or cherry)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 1.5 to 2 hours for smoking. So, plan for a total of about 2 to 2.5 hours from start to finish, making it wonderfully easy for a delicious homemade meal!
Step-by-Step Instructions:
1. Preparing the Salmon:
Begin by rinsing the salmon fillet gently under cold water. Once rinsed, use paper towels to pat the salmon dry. This is important to help the spice rub stick evenly.
2. Making the Spice Rub:
In a small mixing bowl, blend together the brown sugar, paprika, salt, black pepper, garlic powder, cayenne pepper (if you want some heat), and onion powder. Stir until everything is well combined and forms a nice spice mixture.
3. Applying the Rub:
Take the spice rub and generously coat the entire surface of the salmon fillet. Use your hands to press the rub gently into the flesh so that it adheres well. This will give the salmon a wonderful flavor while it cooks.
4. Preheating the Smoker:
Now it’s time to prepare your smoker. Preheat it to about 225°F (107°C). While it’s heating up, soak your chosen wood chips in water for about 30 minutes to help them produce the right amount of smoke. Once soaked, add them to the smoker box or directly to the coals based on your smoker’s design.
5. Smoking the Salmon:
Place the salmon skin-side down on a foil-lined tray or directly on the smoker rack. Then, close the smoker and let the salmon smoke for about 1.5 to 2 hours. You’ll know it’s done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
6. Resting and Serving:
Once the salmon is finished smoking, carefully remove it from the smoker and allow it to rest for 5 to 10 minutes. This helps to retain moisture. You can serve it warm or at room temperature based on your preference.
7. Serving Suggestions:
This smoked salmon goes perfectly with all kinds of meals! Try it alongside fresh salads, crusty bread, or creamy mashed potatoes. If you have leftovers, they can be chilled and added to salads or spreads for a delicious treat!
Enjoy your flavorful, moist, and perfectly smoked salmon with the sweet and spicy notes of the brown sugar rub!
Can I Use a Different Type of Fish?
Yes! While salmon is ideal for smoking due to its fat content, you can also use other fatty fish like trout or mackerel. Just be mindful that cooking times may vary based on the thickness of the fish.
Is There a Way to Shorten the Smoking Time?
If you’re in a hurry, you can smoke the salmon at a higher temperature of around 275°F (135°C) which will reduce cooking time to about 1 to 1.5 hours. Just keep an eye on it and check for the internal temperature reaching 145°F (63°C).
Can I Store Leftover Smoked Salmon?
Absolutely! Leftover smoked salmon can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure to wrap it tightly to prevent freezer burn.
What Are Some Good Seasoning Variations?
Feel free to get creative! You can try adding fresh herbs like dill or thyme, or even citrus zest for a tangy twist. Changing the sweetener to maple sugar or honey can also give it a different flavor profile!